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Perfil en el portal institucional

Gonzalez Iglesias, M.del Carmen carmen.gonzalez.iglesias@upm.es

QUÍMICA Y TECNOLOGÍA DE ALIMENTOS / Universidad Politécnica de Madrid

Actividades

Cold pasteurisation of red wines with high hydrostatic pressure to control Dekkera/Brettanomyces: effect on both aromatic and chromatic quality of wine

  • Morata, A
  • Benito, S
  • Gonzalez, M C
  • Palomero, F
  • Tesfaye, W
  • Suarez-Lepe, J A

European Food Research And Technology (p. 147-154) - 1/7/2012

10.1007/s00217-012-1742-7 Ver en origen

  • ISSN 14382377

Conventional and enzyme-assisted autolysis during ageing over lees in red wines: Influence on the release of polysaccharides from yeast cell walls and on wine monomeric anthocyanin content

  • Palomero, F
  • Morata, A
  • Benito, S
  • Gonzalez, M C
  • Suarez-Lepe, J A

Food Chemistry (p. 838-846) - 16/7/2007

10.1016/j.foodchem.2007.01.062 Ver en origen

  • ISSN 03088146

Effect of Saccharomyces strains on the quality of red wines aged on lees

  • Loira, I
  • Vejarano, R
  • Morata, A
  • Ricardo-Da-Silva, J M
  • Laureano, O
  • Gonzalez, M C
  • Suarez-Lepe, J A
... Ver más Contraer

Food Chemistry (p. 1044-1051) - 15/8/2013

10.1016/j.foodchem.2013.01.020 Ver en origen

  • ISSN 03088146

Effect of clarification on the fatty acid composition of grape must and the fermentation kinetics of white wines

  • Varela, F
  • Calderon, F
  • Gonzalez, MC
  • Colomo, B
  • Suarez, JA

European Food Research And Technology (p. 439-444) - 1/1/1999

10.1007/s002170050523 Ver en origen

  • ISSN 14382377

Effect on the autolysis process and the colouring matter of several commercial preparations with beta-glucanase action in red winemaking

  • Palomero, F
  • Benito, S
  • Morata, A
  • Tesfaye, W
  • Gonzalez, M C
  • Suarez-Lepe, J A

European Food Research And Technology (p. 585-592) - 1/8/2009

10.1007/s00217-009-1078-0 Ver en origen

  • ISSN 14382377

Electron Beam Irradiation of Wine Grapes: Effect on Microbial Populations, Phenol Extraction and Wine Quality

  • Morata, Antonio
  • Antonia Banuelos, Maria
  • Tesfaye, Wendu
  • Loira, Iris
  • Palomero, Felipe
  • Benito, Santiago
  • Jesus Callejo, Maria
  • Villa, Ana
  • Carmen Gonzalez, M.
  • Antonio Suarez-Lepe, Jose;
... Ver más Contraer

Food And Bioprocess Technology (p. 1845-1853) - 1/9/2015

10.1007/s11947-015-1540-x Ver en origen

  • ISSN 19355130

Formation of pyranoanthocyanins by Schizosaccharomyces pombe during the fermentation of red must

  • Morata, A
  • Benito, S
  • Loira, I
  • Palomero, F
  • Gonzalez, M C
  • Suarez-Lepe, J A

International Journal Of Food Microbiology (p. 47-53) - 17/9/2012

10.1016/j.ijfoodmicro.2012.08.007 Ver en origen

  • ISSN 01681605

Formation of the highly stable pyranoanihocyanins (vitisins A and B) in red wines by the addition of pyruvic acid and acetaldehyde

  • Morata, A
  • Calderon, F
  • Gonzalez, M C
  • Gomez-Cordoves, M C
  • Suarez, J A

Food Chemistry (p. 1144-1152) - 1/1/2007

10.1016/j.foodchem.2005.11.024 Ver en origen

  • ISSN 03088146

Formation of vinylphenolic pyranoanthocyanins by Saccharomyces cerevisiae and Pichia guillermondii in red wines produced following different fermentation strategies

  • Benito, S
  • Morata, A
  • Palomero, F
  • Gonzalez, M C
  • Suarez-Lepe, J A

Food Chemistry (p. 15-23) - 1/1/2011

10.1016/j.foodchem.2010.05.096 Ver en origen

  • ISSN 03088146

Shortening the ageing on lees process in wines by using ultrasound and microwave treatments both combined with stirring and abrasion techniques

  • Liu, L.
  • Loira, I.
  • Morata, A.
  • Suarez-Lepe, J. A.
  • Gonzalez, M. C.
  • Rauhut, D.;

European Food Research And Technology (p. 559-569) - 1/4/2016

10.1007/s00217-015-2566-z Ver en origen

  • ISSN 14382377

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Última actualización de los datos: 18/03/24 18:12